5 cups “riced” cauliflower (6 1/2 cups florets, 1 medium/large head) with small micro processor
3/4 cups carrot, grated (approx. 1 large)
1/8 cup fresh dill, finely chopped
1/4 cup cilantro
1 tbsp micrograted, peeled ginger
½ cup white onion, grated – (quarter of large white)
1 cup almond meal, divided
1 tbsp olive oil, 1 tbsp oil for tray
1 tsp garlic powder
2 tsps sea salt
1 teaspoon onion powder
1 tsp chilli powder
½ tsp black pepper
1 tsp onion powder
Preheat the oven 350 degrees F and line a baking sheet with parchment paper and a light drizzle of olive oil.
How to make cauliflower rice: Chop the head of cauliflower in half and remove the stems. Cut the cauliflower roughly into bite size pieces and add 7 cups to a food processor. I would recommend to do this in 2-3 batches (depending on the size of your food processor). Pulse until a fine rice like consistency is created and no big chunks are left. Measure out 5 cups worth.
Combine all ingredients, leaving out ¼ cup of almond flour, together in a large mixing bowl and stir together very well.
Split the mixture in half and add one half to a food processor. Puree briefly, just until smooth.
Pour the smooth mixture back into the mixing bowl with the other reserved half. Stir together well then add in the remaining almond flour.
Using a tablespoon measure, shape the fritter dough into little pucks.
Arrange the pucks on the lined baking sheet and bake for 30 minutes.
At this time remove from the oven and flip the fritters, bake for an additional 30 minutes.
Remove from the oven and allow to slightly cool. Enjoy warm or let cool completely and store in a container or ziploc bag in the freezer to be re-heated at another time.